Slice the pumpkin in half and scoop out the seeds from each half. Sprinkle the sugar and salt over the pumpkin, wrap it in foil, then roast it in the oven at 180°C (350°F, fan-forced) for 45-60 minutes. When done, remove the foil from the pumpkin, pour out any liquid that has pooled in the cavity, and let it cool on a wire rack until just warm.

In a bowl, whisk together the egg yolks, sugar, and vanilla extract until the sugar has dissolved. Then, pour the heavy cream, milk, and all the spices into a pot, give it a stir, then place over a medium flame to heat it until hot and steamy, taking off the heat before it comes to a boil. Gently stream the hot cream into the egg mixture, stirring it constantly to mix. When all of the cream has been poured in, give it a final mix, then pour the custard mix into the pumpkin, filling it to the brim. Using a blowtorch, lightly pass the flame across the top of the custard to burst any bubbles that have formed. (You can use a spoon to remove the bubbles too.)

Set your oven to 120°C, then bake the pumpkin crème brûlées for 40-45 minutes, until the custard is set around the edges but still jiggly in the middle. When it’s done baking, let it cool to room temperature, then stick it in the refrigerator to chill for at least 4 hours, or overnight up to 2 days.

When you’re ready to serve, take out your crème brûlée from the refrigerator. Spread a spoonful of sugar onto the top of the set custard, then take out your blowtorch and burn the sugar! (It’s best to keep the flame moving so you heat the sugar evenly and not accidentally burn it in spot.) When sufficiently brûlée-d, get yourself a spoon, crack the sugar crust, and drown in the pumpkin custard!